Skillet Pastitsio

Who doesn't love an easy meal that can come together super quickly during the week? I saw this Skillet Pastitsio recipe in my America's Test Kitchen cookbook and since both Dr. Sweetpea and I love Pastitsio, I decided to give it a try. Admittedly, it wasn't what we're used to eating, but it definitely hit the spot with the flavor profile. Dr. Sweetpea was very hesitant about this meal when I first told him we're having Skillet Pastitsio for dinner. However, after one bite, he was a huge fan of this easy meal. I will definitely be keeping this in our regular rotation :o)

Skillet Pastitsio

(Source: America's Test Kitchen)

1 pound ground lamb (I used ground beef)

1 medium minced onion

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)

2 tablespoons tomato paste

2 teaspoons minced fresh oregano leaves

3 cups low-sodium chicken broth

1 cup heavy cream

Salt

8 ounces (about 2 cups) elbow macaroni (see note)

1 teaspoon cornstarch

2 ounces grated Pecorino Romano cheese (1 cup)

Ground black pepper

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat. Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes. Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute (I think I’m going to omit the extra cream/cornstarch mixture next time. I think this made it a little too rich for our tastes). Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.